COMPOSITION OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS IN SWEDISH WHEATS

被引：8

作者：

JOHANSSON, E ^{[1
]}

SVENSSON, G ^{[1
]}

HENEEN, WK ^{[1
]}

机构：

[1] SVALOF WEIBULL AB, S-26831 SVALOV, SWEDEN

来源：

ACTA AGRICULTURAE SCANDINAVICA SECTION B-SOIL AND PLANT SCIENCE | 1995年 / 45卷 / 02期

关键词：

BAKING QUALITY; STORAGE PROTEINS; WHEAT BREEDING LINES; WHEAT CULTIVARS;

D O I：

10.1080/09064719509413092

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The high-molecular-weight (HMW) glutenin subunit composition of Swedish wheat cultivars and advanced breeding lines was determined by using polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate. The HMW glutenin subunit composition was found to vary slightly among the Swedish commercial cultivars. Only a few of the most recently bred spring wheat cultivars were found to contain bands implying high gluten strength, such as 14 + 15 or 5 + 10. The most common banding patterns were 2*, 6 + 8 or 7 + 9, and 2 + 12. A more extensive variation prevailed among the breeding lines, although the most frequent patterns of HMW subunits of glutenin remained the same as found in the cultivars. Increased variation in the breeding lines will provide breeders with greater opportunities to incorporate new subunit combinations in bread wheats that would achieve the gluten strength requested by the milling and baking industries.

引用

页码：112 / 117

页数：6

共 24 条

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[2] DIVERSITY OF GRAIN PROTEIN AND BREAD WHEAT QUALITY .2. CORRELATION BETWEEN HIGH MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN AND FLOUR QUALITY CHARACTERISTICS [J].